Summer Berry Cobbler

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Summer Berry Cobbler


About 4 cups of blueberries, blackberries and raspberries (more or less depending on the size of your baking receptacle. I used a 9 1/2 inch Pyrex pie plate)


1/2 cup granulated sugar (the Aussie recipe called for caster sugar which is a finer than our granulated sugar, so I gave the sugar a good grinding in my mortar and pestle. I don’t think it is totally necessary though)


1/3 cup raw honey

2 tbsp corn flour


1 lemon, juiced


1/2 tsp vanilla extract


Buttermilk Pastry


1/2 cups all-purpose flour


1/2 tsp baking powder


1/8 tsp salt


1/4 cup raw (tubinado) sugar


1 stick of butter, coarsely chopped


1/2 cup buttermilk


Rinse your berries and let drain


Gently stir berries with granulated sugar, corn flour, lemon juice and vanilla

Pour into pie plate


In a food processor, or with a hand mixer, blend flour, baking powder, salt, two tablespoons of raw sugar and butter until it resembles fine breadcrumbs.


Add buttermilk and process until the dough is formed


Place dough on lightly floured surface and knead until smooth


Roll out dough until it’s about half a centimeter thick


Cut out rounds with a 3 inch biscuit cutter. I don’t have a biscuit cutter so I used a clean coconut milk can


Lay rounds over fruit overlapping the edges a bit


Sprinkle the rest of the raw sugar over the dough and bake in a 375-degree oven for 45 minutes


You want the berry juices to be bubbling and the dough to be golden.


Serve with cream.